Microorganism reduction methods and compositions for food

Abstract

Basic cleaning compositions using toxicologically-acceptable ingredients for treating food such as produce, e.g., fruits and vegetables, and edible animal proteins are provided. Liquid formulations comprising, optionaly, less than about 0.5% detergent surfactat, such as potassium alkyl sulfate, that does not affect palatability and basic buffer to provide a pH of at least 10.5 are applied to food products immediately before consumption and allowed to stay for at least about one half minute to significantly reduce microorganism contamination. The food can be consumed without rinsing.

What is claimed is:  
     
       1. A concentrated composition suitable for use with impure water in preparing a dilute treatment composition having a viscosity of less than about 10 cp for treating food at a basic pH by diluting with said impure water using from about 0.1% to about 5% of the concentrated composition, by weight of the dilute treatment composition, said concentrated composition comprising: 
       (a) from about 0.5% to about 50% by weight of toxicologically-acceptable detergent surfactant selected from the group consisting of alkyl sulfates and C 8- C 14  soaps;  
       (b) a basic buffer to provide a pH in said dilute treatment composition of from about 10.5 to about 13, but with low reserve alkalinity in said dilute composition to avoid damage to a human, the level of othophosphate, when present, being from about 3% to about 60%, by weight of phosphoric acid equivalant;  
       (c) from about 2% to about 20% by weight of a calcium ion sequestiant, which is sodium and/or potassium tripolyphosphate and/or ethylenediaminetetraacetate;  
       (d) optionally, a toxicologically-acceptable preservative;  
       (e) a toxicologically-acceptable suds suppressor; and  
       (f) the balance comprising compatible, toxicologically-acceptable inert and/or minor ingredients, said composition being packaged in combination with usage instructions which instruct the user regarding dilution and timing of useage of said composition, as well as directing the user not to rinse the composition from the food to avoid possible recontamination, wherein said timing of useage comprises contacting said food with said dilute treatment composition for a period of time in excess of one half minute.